Bite with Belkys: Citrus Cured Salmon

The Chef: Gerdy Rodriguez
The Dish: Citrus Cured Salmon
The Restaurant: Abokado

Ingredients:

24 oz. salmon fillet
5 oz. of sea salt
3 oz. of lemon peel
10 oz. of orange peel
2 oz. of lime peel
1 tsp. of cilantro, chopped
2 oz. of red onion, sliced
1 Tbs. of ginger, sliced
2 oz. of carrot, sliced

Method of Preparation:

-Start by making a citrus cure. Cover the salmon with sea salt on both sides. Then add lemon peel, orange peel, lime peel, cilantro, red onions, ginger, carrots and some more salt.

-Cover the fish with plastic wrap, and let it sit in the fridge for about two hours.

-Next, remove all salt and citrus from the salmon, and give it a quick rinse in ice cold water.

-Then, pat it dry and grill with a little olive oil for about three minutes on each side.

Ingredients for side of veggies:

1 Tbs. of extra virgin olive oil
2 whole scallions
2 purple potatoes, cubed
6 daikon
3 baby bach choy
salt, to taste

Method of Preparation:

-Season the grill with a little salt and extra virgin olive oil. Then grill all the veggies.

To Plate the Dish:

Place a few carrot curls, and then arrange the veggies around the plate. Place the citrus cured salmon in the center. At the restaurant, they garnish with a soy ginger vinaigrette.

Serving Suggestion: Sake

Serves: 4

FOR MORE INFORMATION:

Abokado
900 S. Miami Ave., Ste. 133
Miami, FL 33130
305-347-3700
http://www.abokadosushi.com/